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Studies on Ovalbumin. III. Denaturation of Ovalbumin and S-Ovalbumin

MB Smith and Joan F Back
21(3) pp.539 - 548


9 articles found in Crossref database.

Binding studies of oxovanadium(V) with ovalbumins (OA)
Verma S. R., Arora J. P. S., Shankar J. S., Chand R.
Water, Air, and Soil Pollution. 1987 36(3-4). p.247
Kinetics of the Denaturation of Ovalbumin and S-Ovalbumin by Alcohols
Murakami Kiyofumi
Bulletin of the Chemical Society of Japan. 1988 61(9). p.3043
Eggs as a source of protein
Vadehra D. V., Nath K. R., Forsythe Richard
C R C Critical Reviews in Food Technology. 1973 4(2). p.193
Effects of temperature on food proteins and its implications on functional properties
Kilara Arun, Sharkasi Tawfik Y., Morr Charles V.
C R C Critical Reviews in Food Science and Nutrition. 1986 23(4). p.323
Study of the thermal denaturation of selected proteins of whey and egg by low resolution NMR
Goetz Joachim, Koehler Peter
LWT - Food Science and Technology. 2005 38(5). p.501
Surface Activity of Proteins (1996)
Lefebvre Jacques, Relkin Perla
Proteins at Liquid Interfaces (1998)
Schwenke K.D.
The denaturation of proteins: Two state? Reversible or irreversible?
McKenzie H. A., Ralston G. B.
Experientia. 1971 27(6). p.617
Handbook of Hydrocolloids (2009)
Anton M., Nau F., Lechevalier V.
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